Kale Pesto

Dear Turkey,

This is great for a 

Person who needs to be tricked

Into eating kale

Kale Pesto

(very slightly adapted from Rachel Ray)

Ingredients:

- 6 c raw kale

- 3/4 c pecorino romano (grated or shredded)

- 1/3 c hazelnuts

- 1/4 t nutmeg

- 4-6 T lemon juice (I didn't use fresh and it was fine)

- 1/2 c olive oil

- 1 t black pepper

- 1 lb pappardelle pasta or other egg noodles, cooked al dente and tossed with plenty of olive oil (save 1 c pasta water!) 

Instructions:

- Combine everything except pasta and pasta water in the food processor and process until smooth. Taste it and, if it tastes too healthy, add more of everything but kale. I would like to note here that the pasta water will blanch some of the bitter "raw" taste out of it, so don't worry if it tastes very green at this point.

- Remove from the food processor and stir in the pasta water while it's still hot.

- I coated the pasta with oil so people could easily combine the pasta and pesto to their taste. Top with more cheese and red pepper flakes if you want.

Enjoy,

Tofu